Vegetable Couscous

Marrakesh, Epcot

1 1/2 cups water

1/3 cup chopped onion

1/2 tsp. each ground turmeric, salt and pepper

3 medium carrots, cut in 2 in. matchsticks

1 each zucchini and yellow summer squash, cut in 1 in. chunks

1 cup couscous (from a 10 oz box)

1 cup canned chick-peas, rinsed

1/2 pint  cherry tomatoes

2 Tbls. each finely chopped cilantro and parsley

Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan.  Add carrots, reduce heat, cover and simmer 5 minutes or until carrots are almost tender. Add squashes, cover and simmer 2 to 3 minutes until crisp tender.

Stir in couscous, chick-peas and tomatoes. Cover, remove from heat and let stand 5 minutes. Stir in cilantro and parsley.